This stuffed pork cutlet recipe has an unusual look and feel. I thought I’d seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called "Katsu Mille-Feuille," and I realized I hadn’t seen anything yet. Okay, I’m being a little dramatic, but I really loved the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top.
Ingredients
Breading
- 2 tablespoons all-purpose flour, or as needed
- 1 egg, beaten
- 1 cup panko bread crumbs, or as needed
- olive oil for frying
- 1 (1 pound) pork tenderloin, trimmed
- kosher salt to taste
- freshly ground black pepper to taste
- 1 pinch cayenne pepper
- 4 teaspoons Dijon mustard
- 2 ounces Monterey Jack cheese
- 2 tablespoons chopped fresh Italian parsley
Directions
Step 1
Cut pork tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
Step 2
Remove top layer of plastic wrap. Season pork with salt, pepper, and cayenne; spread a thin layer of Dijon mustard on top. Grate Monterey Jack cheese over mustard and sprinkle with parsley.
Step 3
Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened. Unwrap cutlets and season again with salt, pepper, and cayenne.
Step 4
Place cutlets onto a plate and dust on all sides with flour until lightly coated. Place beaten egg into a shallow dish; place bread crumbs into a second shallow dish. Dredge each cutlet in egg, then press in bread crumbs to coat. Let cutlets rest for 10 to 15 minutes.
Step 5
Heat at least 1/4 inch olive oil in a pan over medium heat. Cook each cutlet in hot oil until crust is browned and meat springs back when poked, 4 to 5 minutes per side.
Chef’s Notes:
Any mild cheese will do. You can substitute regular bread crumbs for panko if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 825 | |
% Daily Value * | |
Total Fat51g | 65% |
Saturated Fat14g | 72% |
Cholesterol234mg | 78% |
Sodium986mg | 43% |
Total Carbohydrate47g | 17% |
Dietary Fiber1g | 2% |
Total Sugars0g | |
Protein57g | |
Vitamin C7mg | 33% |
Calcium239mg | 18% |
Iron3mg | 19% |
Potassium688mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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